Chicken-Pot-Pie made with the Air Fryer

Chicken Pot Pie | Family Size

Chicken Pot Pie Made With Love

Chicken Pot Pie Filling


  • 1-package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature.
  • 1-can (10 1/2 ounces) Condensed Cream of Chicken
  • 1/2-cup milk
  • 2-cups cubed cooked chicken
  • 1-package (12 ounces) frozen mixed vegetables, thawed.
  • 1-cup shredded Cheddar cheese


Cooking Directions:

Step 1:

Heat the oven to 400°F.  Line the bottom of a 9-inch pie plate with 1 pie crust.  Trim any excess.

Step 2:

Stir the soup, milk, chicken and vegetables in a medium bowl.  Spoon the chicken mixture into the pie plate.  Sprinkle with cheese.  Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.

Step 3:

Bake for 35 minutes or until the crust is golden brown.

Chicken Pot Pie Slice Plated

Freezing & Reheating:

  1. Make Ahead Freezer Meal:

Omit or reserve 1/4 cup cheese as an optional topping.  Assemble as directed, wrap tightly and freeze.  From frozen, bake, covered, at 400°F. for 1 hour.  Uncover.  Bake, uncovered, for 45 minutes more or until golden brown.  Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown.

Check out  AF recipes here

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Post Author: Chef Martin

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